A Simple Summer Salad That Tastes Anything But


I don't know about you, but when it's hot I'm not really up for cooking. Even if there's AC at home.


And MAN has it been hot!


Between wanting a quick prep and not wanting to heat up my house, this recipe came together last year and it's been a monthly staple ever since.


I honestly don't think salad is a great category for this one....other than it's a "salad" as much as a macaroni or potato salad is a salad.


I love it because it's both light and rich, creamy and crunchy, and had the unique combo of being both chilled and piping hot. All without mayo, gluten, and is easily vegan with one quick omission. It's also packed with a protein and makes an amazing work lunch the next day.


Intrigued? Try this one out this week and let me know what you think!

Avocado Chickpea Summer Salad


Ingredients


1/3 cup extra virgin olive oil

2-3 garlic cloves, minced

3 14-ounce cans garbanzo beans, rinsed

3-4 medium English cucumbers

1 pint cherry tomatoes, sliced lengthwise

2 ripe avocados, diced

4 ounces crumbled feta (optional)

1/2 red onion, minced (optional)

1 bunch cilantro (or swap for flat leaf parsley)

1-2 lemons

salt and pepper to taste

2 cups brown rice (or jasmine if you prefer)


Combine extra virgin olive oil and garlic in large bowl.


Add chickpeas, tomatoes, and onion; stir to combine.


Peel cucumbers and slice lengthwise. Use a spoon to scoop out the seeds, slice both halves lengthwise again, then chop into bite sized pieces. Add to bowl and stir to combine.


Add avocado and stir, add feta (optional for vegans) and stir, add in cilantro (or parsley) and stir again.


Finally add in the juice of 1-2 lemons, then salt and pepper to taste.


Serve over warm rice and enjoy!


If you're interested in trying it just as I prepare it:


I usually add in one more garlic clove than the recipe calls for.


I like to go heavier on the tomatoes, usually about a pint and a half.


I do add the feta, I don't do the red onion.


I use cilantro because we all love it.


I definitely use two lemons.


I pepper the heck out of it but go light on the salt -- feta is a pretty salty cheese, so be sure to taste the salad before adding in your salt.


I use brown rice for myself, but the rest of the family prefers jasmine. Plus using a rice cooker means I don't even have to use the stove!

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